Vegan Tex Mex Cabbage Casserole Recipes
TEX-MEX CASSEROLE
Steps:
- Preheat oven on 400 degrees.
- Heat cast-iron skillet (or regular skillet) on medium-high and pour in a couple of tablespoons of avocado oil. Add small amount of diced onions and garlic. Cook until translucent or brown in color and add diced mushrooms. Downgrade heat to medium and cook for 3-5 minutes and remove from heat.
- You like layers? I do! Now it's time to layer up! In an oven baking pan (9"x13" or similar size) pour enough enchilada sauce to cover the bottom. Not too deep...just completely covered.
- Next, place enough corn tortilla slices to cover bottom of pan...then layer with zucchini slices. On top of the slices will be Spanish rice, and then layer with black beans. Season with salt, chili flakes and paprika to your liking before next layer.
- Let's stack some more. Layer with the following in this order: tortilla slices, then squash and now the mushrooms. Make sure to spread evenly.
- Almost ready for the oven. Add the bell peppers, jalapenos, onions, more seasonings and then the cover the top with vegan cheese shreds and leftover enchilada sauce if you like it super saucy!!! Cover and cook in the oven for 20-25 minutes.
- Allow to cool and ENJOY!
VEGAN TEX-MEX CASSEROLE RECIPE - (5/5)
Provided by á-77268
Number Of Ingredients 18
Steps:
- Preheat oven to 375 deg and spray a casserole dish with cooking spray. In a large frying pan heat the oil over medium heat. Add the onion, garlic, peppers, jalapoeno and saute until softened. Season with salt and pepper. Stir in our Tex-Mex spice, corn, diced tomatoes, tomato sauce, spinach, rinsed beans rice, nutritional yeast flakes and 1/4 cup of the cheese. Heat mixture through and pour into prepared casserole dish. Sprinkle with crushed chips and the remaining cheese. Cover and bake for 15 minutes. Remove cover and cook for an additional 10 minutes or until bubbly and golden brown around the edges. Serve hot. http://www.not-too-sweet.com/vegan-tex-mex-casserole/
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